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Woodside have selected cows milk from the Kowald Farm in Mt Torrens just out of Woodside in South Australia, specifically for this cheese.

The curds are slowly worked with a scald to 40 degrees to introduce sweetness to the cheese. Continuous and patient stirring, results in crumbly soft curd that knits together with ease.

An interesting cocktail of secondary flora are used resulting in a soft pliable texture which offers a clean herbaceous mouthfill, showing off the characters of the excellent quality milk. In addition I use some yoghurt starter culture this introduces a unique character to the cheese.

The cheese is washed several times before we allow it to rest and develop a rusty red appearance for more intense flavours. Once the cheese has turned and reddish brown colour we finish with a vine leaf. This cheese will get better with age. Serve at room temperature for best flavour. Best on the cheese plate!!

This cheese is seasonal, call for details on availablity...